Try our spiced celeriac rostis, then check out our celeriac and potato rostis, spiced potato rostis, and parsnips rostis. We've also got plenty more celeriac recipes to try.


  • ½ celeriac, peeled and coarsely grated
  • 2 medium floury potatoes, peeled and coarsely grated
  • 2 tbsp cornflour
  • 5 eggs, (we used Clarence Court Burford Browns)
  • 1 tbsp cumin seeds
  • ground to make ½ black peppercorns
  • 2 tbsp 
olive oil
  • 150ml yogurt
  • 2 tbsp rose harissa
  • ½ lemon, juiced
  • 2 spring onions, thinly sliced


  • STEP 1

    Tip the celeriac and potatoes into a thin, clean tea towel and squeeze out as much liquid as possible. Put into a bowl with the cornflour, 1 egg, cumin seeds, ground peppercorns and plenty of salt. Stir thoroughly to combine.

  • STEP 2

    Heat 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat and spoon in four mounds of the celeriac mix to make 10cm-round rostis, then press to flatten. Fry for 4-5 minutes or until deeply golden, then flip and repeat. Keep warm in a low oven while you cook the rest with the remaining oil.

  • STEP 3

    Mix together the yogurt, harissa and lemon juice in a bowl.

  • STEP 4

    Fry the remaining eggs to your liking, then spoon the yogurt between four plates. Top with the hot rostis and fried eggs, then scatter over the spring onions.

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A small white bowl full of remoulade


Adam Bush Chef Portrait
Adam BushDeputy food editor

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